Hot vegetable chutney

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 4 - tender small egg plants
  • 6 - green chillies, slit
  • 1/2 tsp - cumin
  • 1 tbsp - coriander leaves, chopped
  • Handful - finely, chopped carrots
  • Fistful - finely chopped, raw onions
  • 1 tbsp - lemon juice or tamarind pulp

How to Make Hot vegetable chutney

  • Wash and pierce eggplants with knife randomly to prevent bursting while roasting them
  • Fry the chillies in 1 tsp oil, set aside to cool
  • Fry eggplants in 2 tsps oil till they are completely cooked. Set aside to cool and peel the skin
  • Add the chillies, egg plants, salt and cumin to a grinding jar and grind or pulse to get the desired texture. Transfer it to a bowl
  • Add the raw vegetables, coriander leaves and lemon juice. Mix well and serve.
  • Recipe courtesy: Swasthi's Indian Food Blog